Pear Custard Lattice Tart (Dairy & Egg Free)
A delicious pear tart with a hint of maple. For a more pronounced maple flavour, you can add 1 tsp. maple extract with the custard. Hope you enjoy this dairy & egg free dessert! Music: Middle of Nowhere - Almost Here Music from Epidemic Sound Free 30 day trial: https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... https://www.epidemicsound.com/referra... → Subscribe for more videos! / @thesugarhideout → Follow me on Instagram: / thesugarhideout email: [email protected] Camera: Canon 80D Lens: Sigma Art 35mm f/1.4 Microphone: Deity D3 Pro Softbox: Godox Octa 47" with Grid Light: Godox SL150W II LED Tripod: Geekoto 191cm Aluminum Alloy Tripod Reflector: Neewer Portable 5 in 1 (120cm x 180cm) Software: Premiere Pro CS6 ---- ▶Ingredients: Yield: 8”/20cm tart Tart pan size: 8” Crust 260g (2 cups) all purpose flour 13g (1 tbsp.) sugar 3g (½ tsp.) salt 160g (⅔ cup + 1½ tsp.) dairy free butter, cold + cubed 45-60g (3-4 tbsp.) ice water Dairy free milk, for brushing Warm apricot jam (optional) Mix flour, sugar and salt. Cut cubed cold butter until mixture resembles coarse crumbs. Add ice water, a little at a time until dough comes together. It shouldn’t be too wet. Wrap in plastic, chill at least 1 hour. On a floured surface, Roll ½ the dough large enough to line an 8” tart pan. Remove the excess dough around the edges. Spread the cooled maple custard. Place pear filling on top. Start around the border, then towards the center. Make sure you don’t overfill your tart - it’s okay to have some filling left over. Roll the remaining ½ crust dough to 4mm thickness. Cut into strips and line the tart into a lattice pattern. (see video) Remove excess ends by pressing on the edge with your fingers. Roll the remaining dough, cut into thin strips to make twists. Brush the tart circumference with water, then place twists on Brush with plant based milk. Bake 375F 30-35 minutes. If the crust is not brown enough, broil 1-2 minutes. Watch carefully during the broiling process to prevent burning. After baking, immediately brush with warm apricot jam (optional). Cool 1 hour before serving. Vanilla Custard 1 vanilla bean 19g (2½ tbsp.) cornstarch 240g (1 cup) unsweetened soy milk 65g (3 tbsp.) maple syrup Split vanilla bean lengthwise and scrape the seeds. Save pod for alternate use (you can leave the pods in a container of white sugar to make vanilla infused sugar). In a bowl, mix cornstarch, maple syrup and milk until smooth. Transfer to a small pot. Add vanilla seeds. Whisk constantly over low heat until thickened. Cover with plastic, cool completely. Pear Filling 3 pears 14g (1 tbsp.) dairy free butter 65g (3 tbsp.) maple syrup 2g (¾ tsp.) cinnamon 5g (1 tsp.) lemon juice 5g (2 tsp.) cornstarch 10g (2 tsp.) water On medium heat in a pot, heat butter and maple syrup. Add pears + cinnamon. Cook until the fruit is softer. Turn heat to low. Add cornstarch mixed with water, stir around until liquid thickens. Transfer to another bowl/plate, cool down.
